Hi all. So yesterday was a busy one and I totally spaced on including these pictures & inspirations
This meal consisted of leftover Irish Barley Stew and a free-styled salad with baked tofu & gf toast. The FL weather was not really fall consistent. Leaving us wanting soup one day and salad the next. The stew started out free-styled and ended up in the form of this recipe from Whole Foods Market http://www.wholefoodsmarket.com/recipe/irish-barley-stew. I have only worked with barley a handful of times and am still not quite ready to run with in on my own. The soup was so yummy, so easy, and so fulfilling! We had tofu in the fridge that needed to be used up so I decided to marinate (in toasted sesame oil, tamari, honey & ginger) and bake to top the simple salad of romaine, golden tomatoes, carrots & celery, and asparagus. We squeezed lemon and drizzled a little olive oil over the salad. And viola! Lunch was made.
The photo above shows a totally free-styled lunch made up of left over brown rice pasta, steamed kale & green beans, and cannellini beans topped with a little parm-reggiano cheese. How simple right!? And soooo delicious. Of course the cheese could be left off if watching calories or animal food intake.
ENJOY your free-styling experience and don’t forget to leave comments here on how it is going!